Prep 5 mins
Cook 5 hrs
Great for the Holiday season, or for an evening soup. Low calorie meal, approximately 70 calories per serving.
- 59.14 ml chopped green pepper
- 1 small onion, finely chopped
- 473.18 ml low sodium chicken broth or 473.18 ml broth, fat removed
- 473.18 ml pumpkin puree
- 473.18 ml skim milk
- 0.59 ml dried thyme
- 0 reaspoon ground nutmeg
- 1.23 ml salt
- 29.58 ml cornstarch
- 59.14 ml cold water
- 4.92 ml fresh parsley, chopped
- Combine all ingredients except cornstarch, cold water, and fresh parsley in a slow cooker, and mix well.
- Cover, and cook 5-6 hours on low setting.
- During the last hour add cornstarch, mixed with water and stir until soup thickens.
- Just before serving, stir in parsley.
This was good and simple. There wasn't much flavor going on, but that can be a nice change from other really robust, rich meals. I tasted it after about six hours and wasn't too happy, but after about 8 hours the soup had reduced some and the pepper and onion were soft and their flavors had mellowed. I double the thyme and need to add more salt. We thought this would make a great base for chowder. Thanks for posting the recipe.
Very nice soup to come home to after a cold winter day out and about. Thanks for the post.
I made this yesterday using fresh pumpkin from the garden and I red pepper (instead of green) for the color. I susbtituted the cornstarch with 2 small potatoes. I cooked it with pressure cooker and used less in quantity but more concentrated broth to speed the recipe. After cooking I used the hand blender to make he soup smootth.The additions of Thyme was excellent and made this recipe "different" for other pumpkin soups. This warming soup was delicious and we enjoyed it with homemade bread. Thanks a lot for posting this recipe.